Lime-Ginger Marmalade

This combination of lime and ginger is very Hawaiian. Although you may think pairing lime and ginger in a marmalade sounds odd, give this marmalade recipe a try — it might just become one of your favorites!

Preparation time: 20 minutes

Cooking time: 1 hour

Processing time: 10 minutes

Yield: 4 half-pints

3 to 4 limes

2 to 4 lemons

1 5- to 6-inch piece of fresh ginger

5 cups water

4 1/4 cups granulated sugar

Cut the limes in half lengthwise and then slice them crosswise (about 1/8-inch thick).

You want to end up with about 1 1/2 cups of fruit.

Zest the lemons.

Finely shred the ginger.

Place the lime slices, 1/2 cup lemon zest, 1/4 cup ginger, and water in a 5- to 6-quart pot.

Bring the mixture to a boil over medium-high heat and boil rapidly until the fruit is tender, about 30 minutes.

Remove the pot from the heat.

Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions.

Keep the jars and lids hot.

Measure the hot lime-ginger mixture in a heatproof measuring cup.

Return the mixture to the pot.

For each cup of fruit, add 1 cup of sugar to the hot mixture.

Return the pot to the stove and bring the mixture to a boil over high heat, stirring often to dissolve the sugar.

Cook the marmalade about 30 minutes.

You know it’s done when it slides off a spoon in a uniform sheet or when a candy thermometer registers 220 degrees F.